One Pot Pasta with Tomato Sauce

Ingredients

12 ounces casarecce or fusilli pasta
1 (28-oz.) can diced tomatoes
2 cups chicken broth
1/2 medium-size yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon dried oregano
1/3 cup firmly packed fresh basil leaves
2 teaspoons kosher salt
1 tablespoon olive oil
1/4 teaspoon dried crushed red pepper (optional)
1 (6-oz.) package baby spinach
Freshly grated Parmesan cheese

Directions

1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

Note: We tested with Garofalo Casarecce pasta.

Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.

One Pot Taco Spaghetti

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves


Directions

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

Stir in tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.

Crock Pot Beef Stroganoff

Ingredients: 

2 - 2 1/2 lbs. stew meat (or beef tips)
1 can Cream of Onion Soup
1 can Golden Mushroom Soup
3 Tbs. Worcestershire Sauce
1 tsp. Onion Powder
1 tsp. Garlic Salt
1 tsp. Pepper
3 dashes Paprika (or to taste)
1 8 oz. package Cream Cheese
4 oz. Sour Cream (1/2 of 8 oz. container)
1 package wide egg noodles

Directions:

Mix soups and seasonings together. 

Add beef tips and pour into a crock pot.
Cook on low heat for 7 - 8 hours. 

Stir in cubed cream cheese and sour cream 20 minutes before done.
Serve over wide egg noodles, rice or mashed potatoes.

One Pot Mexican Orzo

INGREDIENTS

1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can mild enchilada sauce

1 (4.5-ounce) can  chopped green chilies, drained

1/2 cup vegetable broth, or more, as needed
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS

Place diced tomatoes, enchilada sauce, green chilies, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached. Serve immediately, garnished with cilantro, if desired.

Stuffed Pasta Shells

Ingredients

12 to 16 uncooked dried jumbo pasta shells
1 tablespoon butter 

1/3 cup chopped onion
1/2 teaspoon finely chopped fresh garlic
1/2 pound ground mild Italian sausage
1/2 pound ground beef
1/8 teaspoon dried basil leaves
1/8 teaspoon dried oregano leaves
10 (3/4-ounce) slices Provolone Cheese, cut into thin strips
1 1/2 cups pasta sauce 

Directions

1. Cook shells according to package directions. Drain; set aside.
2. Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat 3-4 minutes or until tender. Add turkey and sausage. Continue cooking 8-12 minutes or until meat is browned; drain. Add 1 cup cheese, basil and oregano.
3. Spread 3/4 cup spaghetti sauce on bottom of ungreased 13x9-inch baking dish. Stuff cooked shells with meat mixture; place, meat-side down, in prepared pan. Pour remaining spaghetti sauce over shells..
4. Reserve remaining 1 cup cheese. Cover pasta with aluminum foil. Bake 20-25 minutes or until heated through. Remove aluminum foil; sprinkle with remaining cheese. Continue baking, uncovered, 4-6 minutes or until cheese is melted.

Creamy Tomato Tortellini Soup

Directions

2 whole garlic cloves, minced
2 Tablespoons olive oil
2 (10 3/4 oz) cans condensed tomato soup
1/4 cup sun dried tomatoes, chopped
2 cups light half and half
2 cups chicken stock
1 teaspoon onion powder
1 Tablespoon Italian Seasoning
1/2 teaspoon pepper
Salt to taste (I didn't think it needed any)
1 (9 oz) package cheese filled tortellini
Shredded Parmesan cheese for garnish

Ingredients

In a large pot, saute garlic in the olive over medium heat until golden brown, about three minutes.  
Add the tomato soup, tomatoes, half and half, chicken stock, and seasoning.  
Stir and bring to a gentle simmer.  
Add the tortellini and cook according to package instructions. 
 Serve hot and garnish with Parmesan cheese if desired.

Campanelle al Prosciutto e' Gorgonzola

Campanelle pasta, crispy prosciutto, and pan seared chicken bites smothered in a Jack Gorgonzola sauce with sweet peas. 

Ingredients

1 lb. Chicken strips, seared, sliced/cubed 

8 slices bacon/prosciutto 

8 oz. Campanelle pasta

8 oz. Frozen peas

4 oz. Gorgonzola

4 oz. Colby jack 

2-3 cups milk 

4 Tbsp butter 

2 Tbsp flour 

1 tsp Oregano 

1 tsp Basil 

½ tsp cilantro 

2 Tbsp Parsley

1/4 c. Parm 

Directions

Fry prosciutto, combine butter, flour, and warm milk to form roux

Add cheeses, spices, chicken, peas

Toss with parsley and parm

Cacio e Pepe Gamberetto (Cheese & Pepper Pasta w/ Shrimp)

Sauteed shrimp over a bed of buttered linguine with a bold cracked pepper and premium Pecorino Romano cheese. Add in pan-seared mushroom, artichoke hearts , and asparagus or eat as a side dish.

Ingredients

8 ounces linguini
3 tablespoons olive oil
2 teaspoons cracked fresh pepper
1-1/2 cups freshly grated Pecorino Romano cheese
1 lb giant shrimp

Directions

Boil pasta exactly 4 minutes
Large skillet with the olive oil. Add pepper saute
Place boiled pasta right into the skillet (save pasta water)
Swirl to coat with the olive oil and pepper.
Add shrimp and cook until pink and tender
Add cheese and continue swirling the pasta to coat with the cheese.
Add a tablespoon or two of the hot pasta water and continue to coat pasta

Baked Stuffed Pasta Shells

Giant pasta shells cram-packed with crumbled Italian sausage, creamy provolone cheese, and an oregano-basil tomato sauce. 

Ingredients

1 box uncooked dried jumbo pasta shells 

1 tablespoon butter 

1/3 cup chopped onion 

1/2 teaspoon finely chopped fresh garlic 

1/2 pound ground mild Italian sausage

1/2 pound ground beef 

10 (3/4-ounce) slices Provolone- cut into thin strips 

1/8 teaspoon dried basil leaves 

1/8 teaspoon dried oregano leaves 

1 1/2 cups pasta sauce with mushrooms 

Directions

Cook shells according to package directions. Drain; set aside.
Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat 3-4 minutes or until tender. Add turkey and sausage. Continue cooking 8-12 minutes or until meat is browned; drain. Add 1 cup cheese, basil and oregano.
Spread 3/4 cup spaghetti sauce on bottom of ungreased 13x9-inch microwavable baking dish. Stuff cooked shells with meat mixture; place, meat-side down, in prepared pan. Pour remaining spaghetti sauce over shells; sprinkle with remaining cheese.
Cover with waxed paper; microwave on Medium-High (70% power) 5 minutes. Turn dish. Microwave on Medium-High 5-6 minutes or until heated through and cheese is melted. Let stand 2-3 minutes before serving.

Pizza Stew

Ingredients

1 jar (14 oz) of pizza sauce
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
2 pre-cooked Italian sausage (or break up into small pieces raw and add without pre-cook)
1 cup sliced pepperoni, sliced in quarters 
8 fresh basil leaves, chopped (or 1/2 T dried)
1 T dried oregano
1/2 to 1/3 cup of dried pasta
Shredded mozzarella cheese (to add later)

Directions

Wash and prepare veggies, combine all ingredients (except cheese) and freeze.Add 3 cups of water. Cover and cook on low in crock pot for 7-9 hours. 

30 before serving, add the dry pasta, and turn to high. Garnish/top with shredded mozzarella cheese.

6-8 servings

Gorgonzola Risotto

Ingredients

1 2/3 cups Aborio rice 
3 tablespoons butter
1/2 a medium onion, minced
1/2 a glass of dry white wine, warmed
Beef broth (have about 1 quart simmering)
1/3 pound Gorgonzola (DOLCE!) 
½ tablespoon cream

Directions

Melt butter and saute onion until tender and translucent.
Warm the white wine, and simmer the broth in a nearby pot.
Add rice.
Start adding broth about 1 cup at a time, allow rice to completely absorb liquid - use a spoon to make sure the mixture is thick enough to see the bottom of the pan before adding more water.
Continue adding water 1 cup at a time until rice is tender.
Add warmed wine and allow to absorb.
Add cream, then Gorgonzola cheese.

Bird's Nest Pie

Ingredients

1 8 oz pkg spaghetti noodles, uncooked

2 eggs, beaten

1/3 cup Parmesan cheese (canned)

3 Tbl butter, melted

1 Tbl dried parsley flakes

1 cup sour cream

1 3 oz pkg cream cheese, softened

1 cup Mozzarella cheese, shredded

1 lb Italian sausage

1/2 cup onion, chopped

1 6 oz can Italian tomato paste

1 cup water

Directions

 

Cook spaghetti noodles in boiling, salted water for the shortest time recommended on package. Drain. Mix warm spaghetti with eggs, Parmesan, butter and parsley. Press into a greased foil pie pan. Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with Mozzarella. Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese.

Baked Tortellini

• Ingredients
• 
  
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 2 1/2 cups low-fat milk, heated
• 1/2 cup grated fontina cheese, divided
• 1/2 teaspoon ground nutmeg
• Salt & freshly ground pepper, to taste
• 1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
• 1/4 cup fine dry breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese

Directions

Preheat oven to 350°F. Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta.
Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.

Tuna Bowties

Ingredients

3 c. farfalle (bow tie) pasta
10.75 oz. cream of chicken soup
12 oz. can evaporated milk
1/4 c. onion, chopped
1/2 c. American cheese slices (6-7), shredded
1/2 c. Monterey Jack, shredded
6 oz. can tuna
1 c. frozen peas
1/2 package Ritz, crumbled

Directions

Cook pasta in boiling, salted water, 2 minutes less than package instructions, and drain
Mix together soup, milk, onion
Stir in cheeses, tuna, peas, pasta
Bake @ 350, 40 minutes in covered baking dish
Uncover, top with Ritz, bake 10 more minutes

Spaghetti Carabonara

Ingredients

1 lb. spaghetti
8 slices bacon/prosciutto
2 tbsp. olive oil
3 eggs slightly beaten
s&p
3 tbsp. light cream
1/2 c. Parmesan
1 tbsp. parsley

Directions

Chop and saute bacon in oil
Boil noodles
Partially drain bacon and combine with noodles
Gently stir in eggs, cream, s&p, until eggs set
Toss with parsley and Parmesan

Simply Lasagna

From 30 Meals in a day. Best when used with Best Spaghetti Sauce Ever.

Ingredients

2 c. cottage or ricotta cheese
1 egg, slightly beaten
1 tbsp. parsley
2 tbsp. Parmesan
1 c. shredded mozzarella
1.5 c. shredded monterey jack cheese
3 c. Best Ever Spaghetti Sauce
12 lasagna noodles (uncooked)

Directions

Combine cottage/ricotta, egg, parsley, Parmesan
Cover bottom of greased pan with sauce
Layer noodles, sauce, half of mozz/jack cheese blend
Layer noodles, cottage/ricotta mix
Layer noodles, remainder of cheese, cover with sauce
Bake @375, 45-60 minutes, covered
Uncover, top with cheese, bake 5 minutes

Shrimp Mozambique

Ingredients

3 tbsp. butter
3 tsp. minced garlic
Crushed red pepper
3 tbsp. olive oil
Salt
2 lb. shrimp
Rigatoni or angel hair pasta
Parmesan cheese

Directions

Melt butter in large pan
Saute garlic and red pepper
Add olive oil and continue to heat
Mix in shrimp and cook until done
Serve over pasta
Sprinkle with Parmesan

Penne with Tomato Rose Sauce & Italian Sausage

Ingredients

2 tbsp. oil
20 oz. Italian sausage
2 med. carrots, grated
2 med. onions, pureed
1/4 tsp. red pepper
2 tsp. minced garlic
1 c. red wine or broth
2, 14.5 oz. cans diced tomatoes
2/3 c. whipping cream
112 oz. penne

Directions

Heat oil over medium high
Cook sausage 6 minutes
Add carrots, onions, red pepper, stir while cooking 5 minutes
Stir in garlic, cook 30 seconds
Stir in sine, simmer 1 minutes
Add tomatoes, reduce heat to medium
Simmer 10 minutes until sauce is thick, stirring occasionally
Stir in cream, simmer 2 minutes
Meanwhile, cook penne according to directions

Gourmet Homestyle Mac & Cheese

The boys love mac & cheese but I hate the Kraft boxed kind, so I stole this recipe from a cooking magazine. It's like gourmet, 4 cheese pasta. You can also add crab meat to it for a seafood twist.

Ingredients

7 oz. elbow macaroni
1/4 c. butter
3 tbsp. flour
2 c. milk
8 oz. cream cheese, softened
s&p to taste
2 tsp. dijon mustard (or 2 tsp. yellow mustard + 1 tsp. of dill)
2 c. cubed cheddar
1 c. bread crumbs
2 tbsp. melted butter
1 tbsp. parsley
1 lb. (2 cans) shredded crab meat

Directions

Heat oven to 400
Cook pasta according to directions, drain
In saucepan, melt 1/4 c. butter, stir in flour
Cook over medium heat until smooth and bubbly
Stir in milk, cream cheese, s&p, mustard
Cook 3-4 minutes until sauce thickens
Stir in pasta & cheddar cheese (and crab meat if desired)
Stir together remaining ingredients
Sprinkle bread crumbs on top
Bake 15-20 minutes

Cheese Manicotti

This originally came from 30 Meals in a Day, but we've tweaked it just a little to get as many different cheeses in as possible. It might be interesting at some point to replace the cream or cottage cheese with marscapone, but we haven't been that brave yet. The difference between good manicotti and GREAT manicotti is the blend of cheeses, and the meat in the sauce. Use the sausage/hamburger blend detailed in the Best Spaghetti Sauce Ever recipe here. I promise it will elevate your manicotti from merely good to bonessimo!

Ingredients

8 oz. pkg manicotti tubes

2 c. ricotta cheese (find this in small tubs near the cream and parmesan cheeses, maybe near the yogurt)

1/2 c. cream cheese, softened

1/2 c. parmesan cheese

1 c. mozzerella cheese

1 tbsp. fresh parsley 

1 tsp. salt

1/4 tsp. pepper

3 c. Best Spaghetti Sauce Ever (if you use a jarred/canned sauce instead, try to get something rather plain - no garlic or cilantro flavored as it messes up the flavor of the cheeses. Try to use a 50/50 blend of italian sausage and hamburger for your sauce meat).

Gallon Ziplock bag for filled tubes

Directions

Combine all cheese and spices until smooth

Cut a small corner from a Ziploc bag and spoon the cheese mix in - you're going to use this much like an icing tube to fill the manicotti tubes

Fill the tubes full with cheese mixture - it's easier to squirt some in each side, just make sure it meets in the middle

Coat bottom of casserole pan with sauce, place filled tubes closely together in pan

Cover tubes with sauce

Bake uncovered @ 350 for 45 minutes

Cover with grated white cheese of your choice